Chicken Tikka Potato Pots

Instructions

1. 1

   Wash the potato and cut into 1 cm cubes. Cut the purchased ready-to-eat chicken into bite-size pieces. Place the potato and water in a 1.2-litre microwave-safe bowl and cover with a vented microwave-safe lid.

2. 2

   Using a 1000-watt microwave, cook at 100% power for 3 minutes. Carefully uncover away from your face, stir and rotate the bowl halfway around. Cover and microwave at 100% power for 2 minutes, then in 30-second intervals until the potato is fork-tender. Leave covered for 1 minute.

3. 3

   Stir the curry paste and yogurt into the potatoes, then stir in the chicken and spinach. Cover and microwave at 50% power for 2 minutes. Stir thoroughly, rotating the bowl halfway around, then microwave covered at 50% power for 1 minute. Continue in 30-second intervals at 50% power, stirring between intervals, until a food thermometer reads at least 165°F/74°C in the chicken and throughout the mixture.

4. 4

   Keep covered and stand for 3 minutes. Stir and check that the center and several chicken pieces still measure at least 165°F/74°C. If needed, microwave covered at 50% power in 30-second intervals until that temperature is reached, then repeat the covered 3-minute stand before eating.

5. 5

   Keep the chicken, yogurt and spinach refrigerated at 40°F/4°C or below until needed; refrigerate any leftovers within 2 hours.